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How to halve a recipe: cooking for two

Most recipes are written for four or six people, while plenty of households cook for two. Halving prevents waste and overstuffed fridges — once you know a few pitfalls.

The base rule: scale factor 0.5

Halving means dividing every quantity by 2. 400 grams of ground beef becomes 200 grams, a quart of stock becomes two cups, and ½ cup of cream becomes ¼ cup. As with doubling: precision matters for main ingredients, while seasonings can be rounded to whatever measures neatly. The calculator converts everything in one go, fractions included.

The egg problem

The most notorious hurdle in halving: the recipe calls for 3 eggs, and half of that is 1½ eggs. Using one whole egg changes the ratio of moisture and binder; measuring one-and-a-half eggs sounds impossible. The fix is simple: beat one egg in a small bowl and use half of it — a beaten egg weighs about 50 grams, so half is 25 grams or roughly 1½ tablespoons. Save the rest for an omelette or an egg wash.

Smaller pan, same temperature

A halved dish in a large pan evaporates faster and burns sooner, because the layer is thinner. Go a size down: a smaller skillet, a smaller baking dish. The temperature stays the same; only the time usually shortens. Start checking about 25% earlier than the original recipe suggests.

What not to halve strictly

• Marinades and braising liquid: a minimum amount is needed to cover the meat or fill the pan. Halve by feel, not by the letter.
• Yeast in bread: a half loaf with the full rising time works well with slightly more than half the yeast.
• Herbs and spices: start with half, but taste — small amounts lose proportionally more flavour.

Or: cook the full batch and freeze

Sometimes halving isn't the best move. Stews, soups and sauces often improve in bigger batches and freeze beautifully. In that case, scale up to six or eight servings and portion for the freezer — same calculator, opposite direction.